Best Oyster Artichoke Soup Recipes

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OYSTER AND ARTICHOKE SOUP



Oyster and Artichoke Soup image

Rich, buttery soup with pieces of artichoke heart and oyster. If you love oysters or artichokes you can add half-again as much of these ingredients. You can also use 1 pint each heavy cream and half-half for a less rich soup. This soup does not freeze well so don't cook more than you can eat within a few days!

Provided by Dena G.

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h

Yield 10

Number Of Ingredients 8

1 cup butter
½ cup chopped onion
½ cup chopped celery
1 cup chicken stock
1 (8 ounce) can quartered artichoke hearts, drained
1 quart fresh oysters, shucked and chopped
3 cups heavy cream
1 cup half-and-half cream

Steps:

  • Melt butter in a large saucepan over medium heat. Saute onion and celery until tender, about 10 minutes. Pour in the chicken stock, and reduce heat to low. Cook for about 15 minutes. Add the artichokes and oysters, and simmer for 10 more minutes. Finally, stir in the heavy cream and half-and-half cream. Cook until heated through, but do not boil, about 15 minutes. Serve immediately.

Nutrition Facts : Calories 562.4 calories, Carbohydrate 12.4 g, Cholesterol 236.4 mg, Fat 51.4 g, Fiber 1 g, Protein 14.2 g, SaturatedFat 31 g, Sodium 634 mg, Sugar 0.6 g

OYSTER-ARTICHOKE SOUP



Oyster-Artichoke Soup image

Make and share this Oyster-Artichoke Soup recipe from Food.com.

Provided by Hey Jude

Categories     Vegetable

Time 55m

Yield 8 cups

Number Of Ingredients 11

2 (12 ounce) containers fresh standard oysters
1/2 cup butter
2 bunches green onions, chopped
6 bay leaves
1/8 teaspoon dried thyme
1/8 teaspoon ground red pepper
1/4 cup flour
2 (14 ounce) cans chicken broth
1 (14 ounce) can artichoke hearts, drained and cut into eighths
2 teaspoons chopped fresh parsley
1 cup whipping cream

Steps:

  • Drain oysters, reserving 1 cup liquid.
  • Cut each oyster into fourths.
  • Melt butter in a Dutch oven over medium heat.
  • Add onions and next 3 ingredients; cook, stirring constantly, until green onions are tender.
  • Add flour, stirring until blended.
  • Cook 1 minute, stirring constantly.
  • Gradually stir in reserved 1 cup oyster liquid and chicken broth.
  • Bring to a boil; reduce heat and simmer, uncovered, 15 minutes.
  • Remove and discard bay leaves.
  • Add oysters, artichoke hearts and parsley; simmer, uncovered, 10 minutes.
  • Stir in cream and cook just until thoroughly heated.
  • Serve immediately.

Nutrition Facts : Calories 339, Fat 25.3, SaturatedFat 14.8, Cholesterol 113.8, Sodium 686.3, Carbohydrate 16.3, Fiber 3.6, Sugar 1.6, Protein 13.6

OYSTER ARTICHOKE SOUP NEW ORLEANS STYLE RECIPE - (4.4/5)



Oyster Artichoke Soup New Orleans Style Recipe - (4.4/5) image

Provided by ROBandSEAN

Number Of Ingredients 16

1/2 cup butter
2 bunches green onions, chopped
3 ribs celery, chopped
3 cloves garlic, pressed
1-3/4 pounds fresh cut artichoke hearts, or ◦ 3 9-oz. packages frozen artichoke hearts, defrosted and quartered
◦ 2 (14 oz) cans artichoke hearts, washed, drained, and quartered (save canned hearts as a last resort)
3 tablespoons flour
1 to 1-1/2 quarts homemade chicken stock
Cayenne to taste
1 teaspoon salt
1 tablespoon Worcestershire sauce
1/2 teaspoon fresh thyme
1 quart oysters, drained and chopped (reserve liquor)
1/3 cup sherry
1 cup half-and-half
1 cup milk

Steps:

  • In a heavy 4-quart pot melt the butter over medium heat. Add the green onion, celery, and garlic and saute' until soft. Add the artichokes. Sprinkle the mixture with the flour and stir to coat the vegetables well, but do not let the flour brown. Gradually add the stock, stirring constantly. Add the cayenne, salt, Worcestershire sauce, and thyme. Simmer the mixture, covered, for 1 hour. Add the oysters, oyster liquor, and sherry and simmer for 10 minutes. Do not allow the soup to boil. Stir in the cream and milk. Cool and refrigerate for at least 8 hours. Before serving, heat the soup slowly over low heat. Serves 8 bowls or 16 cups.

OYSTER ARTICHOKE SOUP



OYSTER ARTICHOKE SOUP image

Categories     Soup/Stew     Shellfish     Vegetable

Yield 8 1st course

Number Of Ingredients 13

3 Cans Artichoke Hearts
(8 to 10 per can)
1 Qt Oysters, drained
4 Cans Chicken Stock
2 Cloves Garlic, chopped
1 Stick Butter
3 Tbsp Flour
2 Bunches Green Onions,
chopped
1 tsp Red Pepper
1 tsp Anise Seed
1 tsp Salt
1 tsp Worcestershire Sauce

Steps:

  • Wash and drain artichokes; set aside. In a 4-quart heavy pot, melt butter; sauté green onions and garlic until soft. Cut artichokes into 4 pieces and add to pot; sprinkle with flour and stir to coat well. DO NOT BROWN!!! Add chicken stock, red pepper, anise seed, salt and Worcestershire; simmer for 15 minutes. While mixture cooks, drain oysters; reserve liquor and check for shells. To chop oysters, put in blender and, while keeping hand on switch, turn on motor twice. Add oysters and oyster liquor to pot; simmer for about 10 minutes. DO NOT BOIL!!!

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